Volatile compound profile of sous-vide cooked lamb loins at different temperature–time combinations
Research output: Contribution to journal › Journal article › Research › peer-review
Original language | English |
---|---|
Journal | Meat Science |
Volume | 100 |
Pages (from-to) | 52-57 |
Number of pages | 6 |
ISSN | 0309-1740 |
DOIs | |
Publication status | Published - 2015 |
ID: 127286111